This “How to Smoke a Turkey” tutorial will show you how simple it is to make the best turkey you’ve ever had if you’ve always wanted to make your own!
This will be the best Thanksgiving turkey you’ve ever tasted, in addition to being the best smoked turkey you’ve ever had. Get ready for a Thanksgiving dinner that will wow!.
Smoked Turkeys have something of a mystique surrounding them. Eight weeks before Thanksgiving, people swarm to a nearby store to order smoked turkeys for their Thanksgiving feast.
Everyone in these parts agrees that smoked turkeys are where it’s at flavour and texture-wise. I’m not sure why, given how simple and forgiving the smoking process is, so few people attempt to do it themselves.
The truth is that you’re far, FAR more likely to render a turkey inedibly dry when roasting it. Think of Clark Griswold’s sister-in-law on ‘National Lampoon’s Christmas Vacation’. Remember how that thing was turkey jerky?.
The answer is: it depends. There are pros and cons to wrapping a smoked turkey breast in foil, and the best approach for you will depend on your desired outcome and personal preferences.
Pros of Wrapping a Smoked Turkey Breast:
- Increased moisture: Wrapping a turkey breast in foil helps to trap moisture, resulting in a more juicy and tender bird. This is especially beneficial if you are smoking a large or thick turkey breast, as it can help to prevent the meat from drying out.
- Faster cooking time: Wrapping a turkey breast in foil can help to speed up the cooking process, as the foil traps heat and helps the bird to cook more evenly. This can be a valuable time-saver, especially if you are short on time.
- More consistent results: Wrapping a turkey breast in foil can help to ensure that the bird cooks evenly throughout, as the foil helps to distribute heat more evenly. This can help to avoid dry spots or undercooked areas.
Cons of Wrapping a Smoked Turkey Breast:
- Less crispy skin: Wrapping a turkey breast in foil will prevent the skin from crisping up, as the moisture will be trapped inside the foil. If you are looking for a crispy-skinned turkey breast, you may want to avoid wrapping it in foil.
- Loss of smoke flavor: Wrapping a turkey breast in foil can also reduce the amount of smoke flavor that the bird absorbs. This is because the foil will block some of the smoke from reaching the meat. If you are looking for a strongly smoked turkey breast, you may want to avoid wrapping it in foil.
So, should you wrap your smoked turkey breast?
Ultimately, the decision of whether or not to wrap your smoked turkey breast is up to you. If you are looking for a juicy and tender bird, and you are not concerned about crispy skin or a strong smoke flavor, then wrapping the turkey breast in foil is a good option However, if you are looking for a crispy-skinned turkey breast with a strong smoke flavor, then you may want to avoid wrapping it in foil
Here are some additional tips for smoking a turkey breast:
- Brine the turkey breast before smoking it. This will help to keep the meat moist and flavorful.
- Use a smoker thermometer to monitor the internal temperature of the turkey breast. This will help to ensure that the bird is cooked to the proper temperature.
- Let the turkey breast rest for at least 30 minutes before carving it. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful bird.
Additional Resources:
- Smoked Turkey Breast Recipe: https://www.smoking-meat.com/november-14-2013-smoked-turkey-breast-for-thanksgiving
- Wrap Turkey Breast in Foil? https://www.smokingmeatforums.com/threads/wrap-turkey-breast-in-foil.205922/
How long to smoke a turkey?
The size of the turkey is the main factor that determines how long it takes to smoke. It goes without saying that you should make sure the frozen turkey is fully thawed before using it.
The general rule of thumb is to plan on about 30 to 40 minutes of smoking per pound of turkey. The easiest way to tell when you’ve reached the optimal temperature is to use a temperature probe thermometer that can stay in the turkey while you’re smoking it. This takes the guesswork out of it no matter what the size of your bird.
A good second choice would be to use an inexpensive instant-read thermometer to take occasional readings of the dark meat and white meat both.
A smoked turkey is a great option if you’re trying to time your meal because you can cook it ahead of time and reheat it for the meal without it drying out. It won’t be fast, but it’ll take some of the guesswork out of your feast day.
To reheat a whole smoked turkey that has not been frozen, preheat your oven to 375ºF. Place the turkey in a roasting pan with a rack, cover it with foil, and pour in a cup of chicken or turkey stock.
Check the turkey at 30 minute intervals until the internal temperature of the turkey reaches 145F. This will likely take about 10 to 15 minutes per pound.
While the skin of a reheated smoked turkey won’t be as crispy as it is when it’s fresh out of the smoker, you can give it a little more crunch by broiling it for a few closely monitored minutes.
Do NOT walk away from a turkey that is under the broiler or get distracted. That is a a recipe for a burnt turkey.
As I evaluate every turkey based on how well its leftovers work, I have to admit that this one is a really good option. Oh sure, it’s AMAZING fresh and hot, but smoked turkey sandwiches? Hello!.
And smoked turkey in the Trashed Up Barbecue Turkey Pizza is out of this WORLD. Do not forget to save those turkey bones for some incredible turkey pho .
You need look no further than our Twice Baked Mashed Potatoes for the perfect side dish to go with your exquisitely smoked turkey. This Bourbon Apple Cider is a great option if you’ve focused all of your culinary energy on the main course and sides and don’t want to spend too much time making your cocktails. It’s also very flavorful.
Lay the fresh or thawed turkey, breast side up, on a roasting rack inside a roasting pan after patting it dry. Let rest, uncovered, in the refrigerator for 4 hours or overnight to dry.
This will help produce crispy skin and juicy meat. Make note of the number of pounds of turkey you have. This will determine your cook time.
On the day of smoking, prepare a bed of low coals off to the side of a grill or preheat your smoker to 250°F per the manufacturer’s instructions. In either case, smoke the turkey for half an hour using apple wood chips before placing it in the smoker.
Stuff the onions, apples, and garlic in the cavity of the turkey. Pour the peanut oil over the dehydrated turkey and coat its exterior with granulated onion, garlic, and salt.
Place the turkey in the smoker and smoke it for 30 to 40 minutes per pound, or until the thickest part of the breast meat registers 160°F on an instant read thermometer (also known as a stay-in-the-bird probe thermometer) or 18ºF on a thermometer for the thigh.
To gently transfer the smoked turkey to a rimmed half sheet pan or clean roasting pan, use silicone oven mitts or two sets of sturdy tongs. Tent the turkey lightly with aluminum foil for 30 minutes before slicing, so the juices have time to redistribute. This also makes the meat easier to slice evenly.
Save the turkey drippings to use in smoked turkey gravy or to roast vegetables for added flavour. I’m particularly fond of potatoes roasted in the smoked turkey drippings.
Smoked Turkeys have something of a mystique surrounding them. Eight weeks before Thanksgiving, people swarm to a nearby store to order smoked turkeys for their Thanksgiving feast.
Everyone in these parts agrees that smoked turkeys are where it’s at flavour and texture-wise. I’m not sure why, given how simple and forgiving the smoking process is, so few people attempt to do it themselves.
The truth is that you’re far, FAR more likely to render a turkey inedibly dry when roasting it. Think of Clark Griswold’s sister-in-law on ‘National Lampoon’s Christmas Vacation’. Remember how that thing was turkey jerky?.
How to Smoke a Turkey Breast
If you want smoked turkey but don’t want an entire bird, you have options! Is a whole bird too much for your crew?
You can also use a bone-in turkey breast o make smoked turkey breast. If you would really rather have just the white meat, you can still fill the cavity with all the goodies.